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Tuna with a green olive relish


  • To make the relish, combine the olives, anchovies, parsley, lemon juice and seasonings with enough oil to moisten. Taste for seasoning and set aside.
  • Season and spray the tuna steaks with oil. Then cook on a lightly oiled, preheated ridged grill or BBQ.
  • At the same time, blanch the beans in plenty of lightly salted boiling water until crisp-tender. Drain well.
  • To serve, arrange the beans on individual plates and top with the tuna and a sprinkling of the relish.


  • 2 dozen large green olives, pitted & finely chopped
  • 4-5 anchovies, finely chopped
  • 2 tbsp chopped fresh parsley
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • 4 x 180 gm tuna steaks (or swordfish or marlin), bloodlines removed
  • olive oil spray
  • 20-24 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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